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Nutrition Facts
Serving Size 1 (325g) Recipe makes 6 servings
Calories 334
Calories from Fat 41		(12%)
Amount Per Serving		%DV
	Total Fat 4.6g	7%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 38mg		1%
Potassium 1208mg		34%
Total Carbohydrate 51.8g		17%
	Dietary Fiber 12.8g	51%
	Sugars 3.0g
Protein 21.9g		43%
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Dinner Menu Week of September 15-21

AndreaVT96

Pinto Beans With Ham for the Crock Pot

Recipe #157593 | ½ day | 5 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Sandy in Houston
Feb 25, 2006

I used to spend all day cooking a pot of beans and watching them carefully so they didn't burn. The crock pot solves that problem. Serve a big bowl of these with big piece of cornbread...That's good eating.

SERVES 6 -8 (change servings and units)

Ingredients

1 lb dried pinto bean, sorted and washed
5 cups water
1 large onion, chopped
4-8 ounces cooked ham, chopped
3 garlic cloves, minced
2 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
salt, to taste

Directions

1
Cover beans with water and soak overnight; drain.
2
Place beans in a 6 quart crock pot with water and remaining ingredients except salt. Cook on low setting for 8-10 hours, or until beans are soft and done. Stir a couple of times during cooking, if possible. Add salt after beans are done. Cooking salt in the beans will make them tough.
3
Note: The jalapenos will give your beans a bit of heat. You can control how hot you want them by the amount of pepper you add. If you want no heat, replace the jalapeno with 2 tablespoons of chopped green bell pepper.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Pork > Ham
Main Ingredient > Beans
Preparation > Time to Make
Preparation > Simple > Beginner Cook
Preparation > Simple > 3 or Less Steps
Preparation > Equipment > Crock-Pot

Featured Reviews for This Recipe

From: Chef #613631

On Aug 15, 2009

I am making these for the second time tomorrow, they were just perfect. We love hot in food, so the heat here was not a problem. I served them with Jiffy cornbread...delish!

0 people found this review helpful

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From: yogiclarebear

On Jul 29, 2009

This was super SUPER hot. I read the other reviews, but thought my DH would like the heat. He did like it a lot, but did express that it was a bit overwhelming. He enjoyed it in soft wraps with cheese, sour cream, and MILD salsa. I used a bag of mixed beans, and they thickened up nicely. Will cut the heat next time for sure, but will make this again.

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From: Potluck

On Jun 6, 2007

I was looking for recipes using ham and just couldnt resist this recipe. We love pinto beans..This recipe is awesome...I made homemade tortillas to eat with the bowls of beans the first night..The next night, I made refried beans out of the pinto beans and made more tortillas and rolled them up,made great tasting burritos.I had tortillas and beans still leftover and Made more burritos and froze them for future lunches(wrap each burrito in wax paper,place in freezer bag, to thaw remove wax paper and roll in paper towel and microwave 1-2 minutes)...Didnt need any hot sauce..The spices in the beans were hot enough...I will make this recipe alot,but forget the ham it does nothing for the beans and really can't taste it anyways...HIGHLY RECOMMEND this recipe if you like spicy beans .Thank U for this great recipe....

5 people found this review helpful

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From: Belinda in Austin, TX

On Jan 2, 2008

We loved the flavor of these beans! Since I only decided to cook them, in the morning, I couldn't soak the beans overnight, so I parboiled them and let them sit for an hour, then assembled as stated, subbing bacon for ham (since I didn't have any ham). They had so much flavor, and were really easy! We made refrieds, the next night, and had nachos, while watching the umpteenth bowl game! Thanks, Belinda

2 people found this review helpful

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